Cointreau Souffle Recipes

COINTREAU SOUFFLE

Steps:

• Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
• Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
• Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.

COINTREAU SOUFFLE WITH FRESH RASPBERRY SAUCE

Steps:

• PASTRY CREAM: 1. Beat egg yolks and sugar until creamy. Add flour and whisk to combine. Set aside. 2. Bring milk and vanilla bean to boil. Remove pod and whisk hot milk into eggs. Pour mixture through a coarse strainer to remove any bits of cooked egg and return to a saucepan. Bring mixture to a boil over medium heat and cook, whisking, for 3 minutes, or until thickened. Add orange zest. Use immediately, or cover with plastic wrap to prevent skin from forming and store in the refrigerator. RASPBERRY PUREE: 1. Puree raspberries in the bowl of a food processor. Add Cointreau and sugar and stir to combine. SOUFFLE: 1. Preheat oven to 450 degrees. 2. Combine PASTRY CREAM, Cointreau and orange zet, whisking to loosen texture. Gently fold in egg whites. 3. Divide mixture among souffle dishes, scraping to be level with the top. Run knife around the rims to loosen the mixture from the sies and allow it to rise. 4. Set dishes on a baking tray and cook for 7-10 minutes, or until souffles are puffed and golden. 5. Serve immediately by cutting a small hole in the top of each souffle and fillig with 2-3 tbsp RASPBERRY PUREE.

FROZEN SOUFFLE

Steps:

• Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.